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Saturday, January 29, 2011

With the Super Bowl (in 'my town') right around the corner, this is one of those dishes that always says 'football watching food' to me. My cousin introduced me to this series of books by Todd Wilbur. He takes restaurant foods, dissects them, and then prints a recipe that taste pretty much exactly like the original (his website, and another recipe can be found here. I've tried quiet a few from his book, and I've always been impressed. I love Chili's Queso Dip, and I think this recipe nails the dish on the head. Chili's Chili QueasoIngredients:
1 bag of tortilla chips
16 oz box of Velveeta Cheese, cubed
15 oz can Hormel Chili (no beans, and not chunky)
1 c. milk
4 t. chili powder
2 t. paprika
1 T lime juice
1/2 t. ground cayenne
1/2 t. ground cuminInstructions:
Combine all ingredients in a med size saucepan. Place over medium heat. Stir frequently until the cheese is melted. Reduce heat, and let simmer for 20 minutes. Serve with tortilla chips.
Linking To: Mother of Pearl

Oh yum we'll have to plan to make this! We like that dip a lot but the last couple of times the chips have been way over salted. We're used to no salt chips because we watch my blood pressure. It would be great to make it at home and have it with the chips we like. I have one of his very first books and we use his Chili's Faijas recipe all the time.

Do you think that you could make this vegetarian by using Hormel Vegetarian Chili with beans? I used to work at Chilis and loved the queso dip but now that I am vegeterian I am wondering if this would work...

Hi Amy, I'm not sure about another cheese? You could try melting down any cheese, but I don't know if it would have the same smooth consistancy, it might be a little less 'soupy', but I would think it would still be good....sort of like making mac and cheese with velvetta vs. chunked cheddar